You need:

2 Red Peppers
1 Tin Anchovies
1 Tbsp Parsley
1/2 a Lemon
1/2 an Orange
1 Small Clove Garlic
1/4 Red Onion
Olive Oil
Salt

Roast your peppers under a grill or over a hob.
Once bubbled, blacked and soft, peel off the skin.
Remove the core and seeds then tear into thin strips.

Squeeze the orange and lemon juice into a bowl.
Grate in the clove of garlic and add a tbsp of olive oil. Whisk.
Drain your tin of anchovies.
Finely chop the red onion and parsley. Set aside.

Plate up alternating strips of pepper and anchovy,
Sprinkle over the herbs.
Finish by spooning over the citrus dressing.
ENJOY.

You need:

1 Bunch of Parsley
1 Bunch of Basil
1/2 Bunch of Mint
2 Tbsp Capers
1 Clove Garlic
1 Lemon
4 Tbsp Flour
2 Eggs
4 Tbsp Breadcrumbs
1 Ball Mozzarella or pack of bocconcini
400ml Sunflower oil (for frying)
Olive Oil
Salt

For the salsa verde, chop all the herbs and capers.
Grate the garlic, zest half a lemon and juice it all.
Add 100 ml of good olive oil and a pinch of salt. Stir.

Into 3 separate bowls, add flour, breadcrumbs and whisked eggs
For bocconcini, proceed to the next step.
For mozzarella, drain and tear it into 3cm pieces.

Coat the mozzarella in flour, then egg, then breadcrumbs.
Repeat with a second coating of egg and breadcrumbs.
Place onto a clean plate.

Add oil to a frying pan (no more than half full).